There was a long phase when the Schultz family had abandoned ground beef. Maybe for like 2 and 1/2 years. We were ground turkey consumers. We were not like, opposed to red meat like some people are or whatever. I ordered good, american, all beef burgers in restaurants all the time. But at home, I just reached for the turkey. Then we stopped at some point? I don’t know when exactly or why. I started buying beef again.
We do turkey sausage which I love too since, well, sausage is sometimes mysterious. Nearly every recipe on this site can have ground turkey and beef interchanged, including these thai meatballs!
Thai Turkey Meatballs
Serves six
1 zucchini, grated
2 pounds ground turkey
3 green onions, sliced
8 basil leaves, chopped
1 tablespoon grated ginger
4 tablespoon red curry paste, divided
2 teaspoons garlic powder
A dash of red pepper flake
1 tablespoon coconut oil
1 and 1/2 cups lite coconut milk
3 tablespoons tomato paste
3 cups white rice, cooked according to package instructions
Additional basil leaves
Strain moisture from grated zucchini. (I used a paper towel to squeeze it out.) Mix together ground turkey, zucchini, green onion, basil, ginger, 1 tablespoon red curry paste, garlic powder, and red pepper flake. Shape into 1 inch meatballs.
Heat coconut oil in a skillet over medium heat. Cook meatballs for about 4 minutes, turning every minute or so.
Stir together coconut milk, tomato paste, and 3 tablespoons red curry paste.
Pour sauce into pan and simmer on medium low for 15 minutes. Serve with white rice and additional basil leaves.
- 1 zucchini, grated
- 2 pounds ground turkey
- 3 green onions, sliced
- 8 basil leaves, chopped
- 1 tablespoon grated ginger
- 4 tablespoon red curry paste, divided
- 2 teaspoons garlic powder
- A dash of red pepper flake
- 1 tablespoon coconut oil
- 1 and ½ cups lite coconut milk
- 3 tablespoons tomato paste
- 3 cups white rice, cooked according to package instructions
- Additional basil leaves
- Strain moisture from grated zucchini. (I used a paper towel to squeeze it out.) Mix together ground turkey, zucchini, green onion, basil, ginger, 1 tablespoon red curry paste, garlic powder, and red pepper flake. Shape into 1 inch meatballs.
- Heat coconut oil in a skillet over medium heat. Cook meatballs for about 4 minutes, turning every minute or so.
- Stir together coconut milk, tomato paste, and 3 tablespoons red curry paste.
- Pour sauce into pan and simmer on medium low for 15 minutes. Serve with white rice and additional basil leaves.
Adapted from ifoodreal.
